Pumpkin Pecan Crunch Cake

by Lana Stuart on November 8, 2013 · 13 comments

Pumpkin Pecan Crunch Cake from @NevrEnoughThyme

Y’all know how much I adore my vintage recipes. And you also know that I’m not opposed to taking a shortcut in the kitchen now and then, either. So what could be better than a vintage shortcut recipe!?

Some of the best vintage cake recipes are the “dump” cakes. You know – dump a can of this and a can of that and combine it with a cake mix? Some of those recipes are soooo good. Well, this Pumpkin Pecan Crunch Cake is similar except that it’s not dumped, it’s layered.

You mix up a wet layer that goes on the bottom, then sprinkle it with dry cake mix, top it with pecans and butter and pop it in the oven. An hour later – cake! If it takes you more than 10 minutes to put this together, you’re doing it wrong ;-)

In the interest of full disclosure, I will say that this recipe is probably not for those of you who are watching your calories. However, if you’re up for a little indulgence – go for it!

Hope you enjoy this one!

Preheat the oven to 350. Grease and flour a 9×13 baking dish or pan. Set aside.

Pumpkin mixture for Pumpkin Pecan Crunch Cake

Mix the pumpkin, milk, eggs, sugar, and cinnamon.

Pour pumpkin mixture into baking dish

Pour the mixture into the prepared baking dish.

Add dry cake mix to Pumpkin Pecan Crunch Cake

Sprinkle the dry cake mix evenly over the pumpkin layer.

Sprinkle pecans over dry cake mix

Sprinkle the pecans evenly over the dry cake mix.

Pour butter over the pecan layer

Pour the melted butter evenly over the pecan layer.

Baked Pumpkin Pecan Crunch Cake

Bake for 50-60 minutes or until the cake is set in the center. Allow to cool completely in the pan.

When ready to serve, whip the cream on high speed of an electric mixer until soft peaks form. Add the sugar and beat 1 more minute. Top individual servings with whipped cream.

Enjoy!

Pumpkin Pecan Crunch Cake
 
Prep time
Cook time
Total time
 
Lovely Fall flavors of pumpkin, pecans, and spices in a great old recipe using a cake mix for a shortcut! Easy to make and loved by all ages.
Ingredients
  • 15 oz. can pumpkin puree
  • ½ cup whole milk
  • 3 eggs
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 cup butter, melted
  • 1 yellow cake mix
  • 2 cups pecans
  • ½ cup heavy cream
  • 2 tblsp. sugar
Instructions
  1. Preheat the oven to 350. Grease and flour a 9x13 baking dish or pan. Set aside.
  2. Mix the pumpkin, milk, eggs, sugar, and cinnamon. Pour into the prepared baking dish. Sprinkle dry cake mix over the pumpkin layer. Sprinkle pecans over dry cake mix. Pour melted butter evenly over pecan layer.
  3. Bake for 50-60 minutes or until cake is set in center.
  4. Allow to cool completely.
  5. When ready to serve, whip the cream on high speed of an electric mixer until soft peaks form. Add the sugar and beat 1 more minute. Top individual servings with whipped cream.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

 

More cake mix shortcut recipes you might enjoy from around the internet:

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{ 13 comments… read them below or add one }

1 Melissa @ My Recent Favorite books November 8, 2013 at 6:03 pm

Your Cake recipe sounds so good!!! =)
Thanks for sharing !

Reply

2 Lana Stuart November 8, 2013 at 7:15 pm

You’re welcome, Melissa! Thank you so much for reading.

Reply

3 Stella November 9, 2013 at 9:50 am

Don’t use many boxed items but this one sounds so good and easy that I plan to do it for our Senior Center’s next potluck. Why is it that as we grow older we love our sweets even more?

Reply

4 Lana Stuart November 9, 2013 at 4:27 pm

I don’t know, Stella, but it does seem that we crave the sweets more and more, doesn’t it? I have to make something, have a little taste, and send the rest to work with my hubby or I’ll be too tempted to over indulge! Hope you enjoy the recipe!

Reply

5 Barbara | Creative Culinary November 9, 2013 at 8:50 pm

All I know is this. I want some. BAD!!

Reply

6 Lana Stuart November 9, 2013 at 9:38 pm

Shall I ship one out to you? :-)

Reply

7 Terra November 10, 2013 at 8:53 pm

I have read many recipes for dump cakes, and they always sound delicious! Pumpkin and pecans together would make for a perfect cake:-) Yum, Hugs, Terra

Reply

8 Lana Stuart November 10, 2013 at 10:05 pm

It really is a fantastic combination, Terra! Thanks for stopping by!

Reply

9 Shaina November 12, 2013 at 9:36 pm

THis looks divine!

Reply

10 Lana Stuart November 13, 2013 at 8:25 am

Thanks, Shaina! Hope you’ll try it.

Reply

11 Brenda @ a farmgirl's dabbles November 17, 2013 at 10:28 pm

I’ve looked at alot of recipes today, but this one is one that is really speaking to me. Looks delish!

Reply

12 Lana Stuart November 18, 2013 at 4:38 pm

Thanks, Brenda. It’s such an easy recipe for such a big reward :-)

Reply

13 Maureen | Orgasmic Chef November 12, 2014 at 6:36 pm

I saw this on Facebook and had to run (okay, click) over to see how you made this. Yummo.

Reply

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